Buddy, if you're cooking it past medium rare, you're killing it.
It'll be safe. Try it at medium and see how much better it tastes, then go to medium rare and you'll have joined that exclusive club of sportsmen who know how to properly cook their game.

One shot, I have never cooked duck past medium unless I am doing a low braize, like you would a veal shank and have never understood how guys can stomach overcooked duck. I have only recently begun hunting upland again and was impressed with the flavors but not the dryness. Thanks for the input, I look forward to next season so I can get foody on the critters. I am a decent cook and assumed it was safe but just wasn't sure.

Duckjumper, by confit do you mean "poaching or braising" in rendered fat? Like classic duck confit? If so this something I have never done but would try, if you have a link or website that explains the method I would be grateful. I cooked rabbit last week by searing then braising in a reduction of white wine and chicken stock with coarsely chopped onion garlic and fresh thyme with Dijon mustard and a dollop of sour cream. I strained the reserved liquid for a sauce after cooking covered at 225 ish in a convection oven for about two hours, it was good but a little drier than I wanted. Is this just the nature of a March hare? Or could I improve my recipe/method, the flavor was great the texture was good. Just seemed like it could be better. I would love some recipes for grouse, if you have any to share, and what I am gathering from both of you is to cook grouse or pheasant to the same tempature as I would a pork tenderloin

duckjumper wrote:I'd have to disagree. Hare, which is a red meat, is indeed better medium - you want some pink. However, hares (jackrabbits) are often so tough they really need to be cooked long, low and slow.

As for grouse and pheasant, (and for rabbits, incidentally) I would not go much below medium. Rare can be a little iffy with white meat, although you very much want a blush of pink...

Dealing with dryness can be done by poaching (not boiling) in either stock or oil. Confit is the best way to deal with lean white meat such as pheasant or rabbit legs.

Anyway, that's my $0.02.

Up here in WI...seems like sauces and stews get the nod. Goose gets bacon on it, rabbit and certain upland birds..even wild turkey, often get slow cooker preparation due to the way they dry out if cooked too hot too quick. I found that if you slowly roast or grill any game that's really lean, you'll get the best results. Other than venny or elk steaks. I slap those on a HOT grill and in no time flat it's to the plate.
I've actually soaked turkey legs in a brine and made them a day later...big difference.